Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

The other day my hubby came home from work in the mood for strawberry cake

Mike: You know what you havent made in a really long time?

Me: No, what?

Mike: Strawberry cake. Im really dying for it

Me: Ok, do you want me to make it tonight?

Mike: No, I guess tomorrow is fine, theres no hurry.

The next day

Me: Do you want me to make your strawberry cake today?

Mike: No Im not really in the mood for it anymore. Some other time maybe just surprise me.

(And people say women are fickle, lol!)

I surprised him the next day with these cupcakes.

A Note: These cupcakes were my third attempt at making fresh strawberry cake. The first time the strawberries sank to the bottom, the second time the cake was way too moist (doesnt sound like a problem, I know, but it was! Maybe soggy is a better description, lol). Third time really was a charm. They turned out so delicious that Mike took them to work to share; they were gone in two minutes flat and he even had a couple people tell him they were the best cupcakes theyd ever had. (Aww, thanks, guys!) The only thing I wish was that their color was just a touch more pink. I didnt use any food coloring, they got their slightly pink color from the strawberries; if you want, you could always add a couple drops of red.

For the cupcakes, preheat oven to 350F and line cupcake tins with paper liners.

Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1¼ cups of strawberry liquid); set aside.

Cream together the butter and sugar, then cream in the eggs. Mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.

Pour the batter into the prepared cupcake wells (filling each about ½ to ⅔ of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting with Fresh Strawberry Frosting.

For the frosting, puree the strawberries in a blender or food processor (you will get about 6 tablespoons of strawberry liquid). Use a handheld electric mixer to beat together the strawberry puree, butter, vanilla bean paste, strawberry extract, and sea salt. Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).

These are soooooooo yummy looking! I’ve made some similar cupcakes before :) And the firs time they were really soggy too but I loveeed the butter cream hehe I’ve never seen strawberry extract! Where do you get them? NICE :D

Daisy, I would look for strawberry extract at a cook’s or baker’s supply store (or maybe a local bakery in your area would know where to source it). If you can’t find it locally, you could buy it online. Cook’s has a nice pure strawberry extract, and J.R. Watkins has a decent imitation strawberry extract. Hope that helps! :)

I’m always excited to see cakes that incorporate fresh fruit as I have not had much success with this. My tries have always resulted in the over-moistness you described. I’m so glad you worked out the kinks on this one-it looks perfect and I hope to try it.

These cupcakes are so lovely, I adore strawberries. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.